This Slow Cooker Chicken Tortilla Soup is a vibrant, hearty dish bursting with Mexican-inspired flavors. Perfect for weeknight dinners or gatherings, it features tender chicken, flavorful spices, and a medley of vegetables simmered to perfection. Top it with tortilla strips, cheese, and avocado for a cozy, delicious meal everyone will love.
Recipe Tips and Tricks:
- Shredding Chicken Made Easy: Use a hand mixer or two forks to shred chicken effortlessly after cooking.
- Maximize Flavor: Sauté onions, garlic, and spices before adding them to the slow cooker for extra depth of flavor.
- Thicker Soup: Add a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.
- Spice Levels: Adjust chili powder and jalapeño to control the heat according to your preference.
- Homemade Tortilla Strips: Crisp up corn tortillas in the oven or air fryer for a fresh and crunchy topping.
Why You’ll Love This Recipe:
This Slow Cooker Chicken Tortilla Soup is a set-it-and-forget-it recipe that delivers bold, comforting flavors with minimal effort. The slow cooker does all the work, allowing the ingredients to meld together into a delicious harmony. Whether you’re hosting a family dinner or meal-prepping for the week, this soup is versatile, satisfying, and customizable. Plus, it’s packed with protein and vegetables, making it a wholesome yet indulgent choice.
Slow Cooker Chicken Tortilla Soup
A rich, hearty slow cooker soup brimming with chicken, vegetables, and spices, topped with crunchy tortilla strips.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 jalapeño, diced (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Toppings: Tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro
Instructions
- Layer Ingredients: Place chicken in the slow cooker. Add diced tomatoes, black beans, corn, onion, garlic, and jalapeño.
- Season: Sprinkle spices over the ingredients and pour in the broth. Stir gently to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred Chicken: Remove chicken, shred with forks, and return to the soup. Stir in lime juice.
- Garnish and Serve: Ladle into bowls and top with tortilla strips, cheese, avocado, sour cream, and cilantro.
Notes
Adjust seasoning after cooking as flavors meld during the process.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 590Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 215mgSodium 489mgCarbohydrates 19gFiber 7gSugar 4gProtein 68g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Chicken Breast or Thighs: Boneless, skinless chicken works best for easy shredding and a tender texture.
- Canned Tomatoes: Fire-roasted diced tomatoes add a smoky depth; regular diced tomatoes work as well.
- Black Beans: Rinse and drain before adding to the soup to avoid excess sodium.
- Corn: Fresh, frozen, or canned corn kernels add sweetness and texture.
- Broth: Chicken or vegetable broth forms the base—use low-sodium for better control over seasoning.
- Spices: Chili powder, cumin, smoked paprika, and garlic powder bring an authentic Mexican-inspired flavor.
- Toppings: Customize with sour cream, shredded cheese, diced avocado, lime wedges, and fresh cilantro.
Variations and Substitutions:
- Protein: Swap chicken for turkey, ground beef, or even tofu for a vegetarian option.
- Vegetables: Add zucchini, bell peppers, or sweet potatoes for extra nutrition.
- Beans: Use pinto beans or kidney beans instead of black beans for variety.
- Spices: Add a dash of cayenne pepper or chipotle powder for extra heat.
- Tortilla-Free: Serve over rice or quinoa instead of tortilla strips for a heartier dish.
- Dairy-Free: Skip the cheese and sour cream or use plant-based alternatives for a vegan-friendly version.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
- Freezer: Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble ingredients in a freezer bag (except for broth) for a freezer-to-slow-cooker meal.
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